Smoking four racks of St. Louis style ribs and an 8lb brisket for Monday. On Sunday I prepped the ribs by cutting them in half (for ease of fitting in racks), rubbing them with spice blend and brown sugar and storing overnight in 2 gal zip locks. I intend to place brisket on smoker early (5AM), hey who knows and ribs by 11AM. Will probably foils brisket when I put ribs on. Here are a couple of pics, will post more tomorrow.

0300hrs started the fire on my Brinkkman Pitmaster using chimney and Kingsford. Unwrapped, washed and seasoned brisket with the same rub and a little brown sugar that had been applied to ribs the night before. 0400hrs, brisket in smoker, hoping the rain stays away and I can get a nap before the next application of coals.

By the way brisket prices in NJ have been high lately. BJs, my usual source did not have any, so I had to settle for Costco which had cryovac untrimmed brisket for $3.99lb.

0930hrs, lit another chimeny of coals. 1000hrs, foiled brisket and put ribs in smoker.1200hrs, saw that I was having a problem getting the smoker temp up to 250. I took the foiled brisket placed it in a large aluminum steamer pan on top of foil wrapped bricks in my gas grill, which was set on low. I figured since it was foiled, what difference did it make where the heat source was. I took the brisket of at 1500hrs and put the ribs on the gas grill.

I believe that the lack of heat was due to the baffle I installed, which restricts the flow of air.

At last dinner is served, ribs, brisket, potato salad, corn and kielbasa and kraut. Ribs were just as I wanted them tender, but not falling off the bone. Brisket came out the way my wife prefers, moist and tender enough to pull.

I was worried about my brisket being too done, too soft and too hard to slice, then I watched Anthony Bourdain on "No Reservations" visiting Franklin BBQ jn Austin and realized that their brisket seemed to have the same consistency as mine. I noticed that at Franklin their brisket was wrapped after smoking, which I now do using the foil method.A while ago, after reading so many threads on this site praising the foiling method, I adopted this method and have been producing moist briskets and pork shoulders ever since. So thanks to all of you.